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At Fearrington House Restaurant

The Relais & Chateaux Fearrington House Restaurant is recognized for its seasonal farm-to-fork cuisine, personable service and a unique fine dining experience. Dine in and read below to learn more about the seasonal menu, our local partnerships, and what's new at The Restaurant.

Meet Junior Sous Chef Zac

Zac joined The Fearrington House Restaurant team in 2014 and was promoted to Junior Sous Chef in 2015. Previously, Chef Zac had worked at restaurants and sustainable farms in Virginia and North Carolina. At Fearrington he's using those skills to improve the plantings in the restaurant gardens, as well as creating housemade ingredients in our kitchens. Read more about his experiences below! What was your first farm experience? My mother's parents lived in the mountains of Virginia up a long... Full Post >

Summertime Spiced Blackberry Punch

Punch cocktails are trendy right now, so we're jumping on the bandwagon. We've created our own signature version using ingredients from Fearrington's gardens. Take a break from the summer heat with this refreshing cocktail. Spiced Blackberry Punch This summertime cocktail features Zaya Reserva Rum, a 12-year aged reserve rum from Trinidad and Tobago. The blackberries here are leftover from last season, lightly pickled with herbs from the gardens at Fearrington in The Fearrington... Full Post >

Best of Chapel Hill 2016

We're honored to have been voted Best of Chapel Hill in 10 categories by readers of Chapel Hill Magazine this year! Thank you to all of our guests for supporting us by voting for and visiting our businesses, and a big congratulations to our hardworking Fearrington staff. Best of Chapel Hill 2016 Best Upscale Restaurant The Fearrington House Restaurant Best Overall Service The Fearrington House Restaurant Best Chef The Fearrington House Restaurant's Executive Chef... Full Post >

Fearrington Coffee

Did you know over 100lbs of coffee beans are roasted at Fearrington every week? Those beans make the coffee at The Goat for frappes and gelato, morning coffee at breakfast at The Fearrington House, and after dinner at The Granary. Fearrington coffee just doesn't compare to big name coffee blends, says Fearrington's coffee roaster, Patrick. "We use only premium Arabica beans and carefully roast our coffee to the best of its potential," he said. "We ensure freshness by bagging our coffee the... Full Post >

Doing Our Part at Fearrington

The Fearrington House Restaurant started working with the Green Restaurant Association in 2008 to demonstrate a commitment to the local environment. Shortly thereafter, Fearrington House Restaurant became a Certified Green Restaurant®. In celebration of Earth Day, we want to share how we're doing our part to protect and nurture our habitat. For the last several years we've grown our sustainable practices: Farm-to-Table Fearrington has worked with local farmers and growers since The... Full Post >

Training Dinner

What's for dinner when training for a three-day bike ride across California? Here's what Chef Bedford said he looks to incorporate into his training meals. Dinner usually entails grilled, medium-rare steak, brown rice, roasted brussels sprouts, and mushrooms with coconut oil and sage. In order to stay in peak shape, it's important to integrate multiple food groups, particularly proteins and carbohydrates! Just $1 will provide 10 meals to children who are hungry. Support Chef... Full Post >

Growing Fearrington Vegetables!

The Gardening Team, Chef Colin Bedford, Chef Tom Whitaker and Chef Thomas Card worked hard last fall to clear out the old hoop houses, build raised beds, and prep vegetable seeds to plant. Anne Stomp from Duckwood Farms in Chatham County, worked with the restaurant team as a consultant to guide in the first growing season. After producing leeks, beets, carrots, kale and radishes for the winter menu, the chefs are already looking ahead to spring! The chefs have planted cauliflower,... Full Post >

Workout Gear

Sports Socks are high compression socks that Chef Colin Bedford swears by when training. These compression socks are meant to increase circulation. What makes them special? They work great AND look great! Unlike most compression socks, these come in fashionable colors and designs. "The socks really seem to reduce the stress training puts on my muscles," says Chef Bedford. "I haven't had any shin splints since I started wearing them regularly." CEP Sports Socks can be found at Dovecote... Full Post >

ProStart State Champions!

Fearrington's Sous Chef Thomas Card worked with a team of five talented high schoolers for the third time this year, through the Prostart Program, a nationwide program that connects the classroom and industry. Chef Card's team took home the Prostart State Championship this March! From November through March Chef Card and the team practiced and trained together twice a week for four hours a day for the competitions. Chef Card's team has won state competitions every year they have... Full Post >

Chef’s Training Diet

A training schedule is only half of what Chef Colin Bedford is doing to prepare for his Chefs Cycle No Kid Hungry bike ride coming up in June. "The food you consume is a big part of helping you push yourself in training," says Chef Bedford. If anyone knows food, it would be The Fearrington House Restaurant's executive chef! So what does breakfast, lunch and dinner look like for training chef? For breakfast a stack of flax seed, quinoa and whole wheat pancakes or loaded frittatas and... Full Post >